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Under 30 Minutes

Sauteed Spinach with Roasted Red Pepper

  • Prep:
  • Total Time:
  • Servings: 4
Sauteed Spinach with Roasted Red Pepper

Photography: Sang An

Source: Martha Stewart Living, December 2006


  • 1 medium red bell pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 medium shallots, thinly sliced lengthwise
  • 1 pound baby or regular spinach, tough stems discarded
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons fresh lemon juice


  1. Place bell pepper directly over the flame of a gas-stove burner or under the broiler. Roast pepper, turning with tongs, until blackened all over. Transfer pepper to a medium bowl, and cover immediately with plastic wrap. Let steam 15 minutes. Discard skin, stem, seeds, and ribs; slice pepper lengthwise into 1/8-inch-thick strips, and set aside.

  2. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until golden, 1 to 2 minutes. Add roasted pepper; cook, stirring, until heated through, about 30 seconds. Raise heat to medium-high. Add half the spinach, and cook, stirring, until wilted, about 2 minutes. Add remaining spinach, and cook until wilted, about 2 minutes more. Stir in salt, pepper, and lemon juice, and serve.

Reviews (2)

  • pastrypixie 29 Aug, 2008

    I made this for a friend a a couple of my aunts that happened to come over. The dinner came together very easily and everyone wanted more spinach too.

  • mmsrjs 5 Feb, 2008

    Now the entire family is spoiled, no one wants to go out and eat. Why should they when we can make better at home. Even the neighbors want to come over. This Sauteed spinach w/roasted red pepper is really good, only made enough for 1 serving each, and they all wanted more.

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